Try my Jambalaya recipe. It's legit!

Chicken, Sausage and Shrimp Jambalaya

#Ingredients:

#2 large chicken breasts, bone in and skin on, chopped
#1 pound peeled, deveined, cooked shrimp
#1 link Andouille sausage, sliced (Country Pleasin’ recommended)
#2 cups white rice
#1 green bell pepper, chopped
#1/2 large yellow onion, chopped
#4 Roma tomatoes, chopped
#28-ounce can whole, peeled tomatoes
#16-ounce bag frozen okra
#4 cups chicken stock
#3 stalks celery, chopped
#1 bunch celery leaves
#2 tablespoons garlic, minced
#5 bay leaves
#2 tablespoons Worcestershire sauce
#3-4 healthy dashes Tabasco
#3 tablespoons salt
#2 tablespoons pepper
#2 tablespoons olive oil

#Fill a large pot with six cups of water and add chicken breasts, two tablespoons of salt, one tablespoon of pepper, two bay leaves and celery leaves. Boil for 20 to 25 minutes. Meanwhile, throw sliced sausage in a large stockpot on medium-high heat. Cook for eight to 10 minutes or until browned. Take out sausage and place on paper towels to drain. Add in olive oil, bell pepper, onion, celery, tomatoes and cook for five minutes. Add garlic, bay leaves, Worcestershire, Tabasco, one tablespoon salt and one tablespoon pepper, and cook for another two to three minutes.

#Pour in rice and slowly add chicken stock, stirring constantly. Add okra, chicken and sausage, and stir until well combined. Cook on medium heat for about 20 minutes or until rice is tender and has absorbed the liquid. If you need more liquid after 20 minutes, use leftover chicken stock from cooking chicken breasts. Add shrimp and let cook for another 5-10 minutes. Turn off heat and serve with hot, fresh, buttered French bread. Use parsley sprigs for garnish and add more hot sauce, if desired.

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